These Carrot Cake Muffins bake up in just 30 minutes and are absolutely fantastic! They are moist, delectable and vegan and gluten free!

Happy March friends! Today I have for you some healthier Carrot Cake Muffins – trust me, you’re going to want to make these. Right in time for when you’re making your Easter plans, these are a must for your table!

In case you didn’t know, carrot cake is actually my favourite kind of cake. It’s the mixture of the nuts, the cinnamon, the moistness and those delightful carrots. Actually, carrots are such a delicious vegetable that I love snacking on them alone. Now what happens when you want the taste of carrot cake, without the time to make an entire cake? Carrot cake muffins!

So these carrot cake muffins came about because I was making my uncle a treat to say thank you for something he had done for me. I had free range as to what to make, so I said, why not make him a muffin version of my favourite cake?

His response blew me away.

“Jess, these muffins…are absolutely fantastic!”. Friends, these are the compliments from family members that make my squeal a bit from glee. Okay, a lot of squealing. That was my stamp of approval that these were definitely blog ready. That and the fact that when I made some more, the Mr. tried one and loved it so much that he said it was one of his top favourite desserts that I’ve ever made.

Like I said, totally blog ready.

These carrot cake muffins pack a punch of flavour thanks to the seasonings (hi cinnamon!), and are also so light and fluffy that you won’t feel a heavy feeling from enjoying them. I love coconut and walnuts in my carrot cake too, so I definitely added those in.

Also, what’s muffins without a bit of glaze? It’s totally optional, but it takes it from breakfast muffins to a lovely little treat. The fact that it’s vegan and gluten free means that you can serve this to a crowd and know that everyone can equally dig in.